Cheesy Brunch Potatoes

So this recipe was a bit of a surprise. So much that I didn’t even film this to be used as a recipe because I really didn’t intend on it being on Oinkcooking. However it turned out so well and was so easy I just had to share.

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Background is that we threw a bacon themed brunch last weekend. It was a potluck and was really fun to see what our friends brought! So creative and some amazing flavors were delivered to the table that day! I was planning to make the Breakfast Pasta that is such a hit with the blog and some of the recipe sites, that I figured I needed to make it for my friends. I also wanted to make some side potatoes because I didn’t know if anyone was going to bring anything like that. I looked around and saw what I had last minute and threw these together. I actually finished them in the crock pot so I could save myself time in the long haul of getting ready for the guests. Once I get them all done I was amazed they turned out so well and people devoured them. I kept the cheese off ⅓ of them since I have a lactose sensitive friend (and honestly, they didn’t get devoured as fast as the ones covered in cheese), but my last minute thought to cover them in cheese was a huge success!

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Cheesy Brunch Potatoes

Ingredients:   
pounds red potatoes, scrubbed  
6 strips of bacon, cooked and chopped  
1 sprig rosemary, stem removed and chopped up  
1 cup shredded cheese (I used a blend of cheddar and colby jack)  
 bacon grease  
 salt and pepper   

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Directions:

Dice up potatoes. 

Heat bacon grease in a fry pan and add diced potatoes. Add salt, pepper and rosemary. Fry until browned up, but not fully cooked. 

Add potatoes to a slow cooker 1-2 hours before the brunch is to start. Cover in cheese about 30 minutes before serving. 

Alternatively, if you don’t want to finish in a slow cooker, boil potatoes first until soft but not mushy. Fry up until crisp. Add bacon and cheese and serve.

Cheesy Brunch Potatoes-2

Cheesy Brunch Potatoes-5

Cheesy Brunch Potatoes
Serves 6
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 2 pounds red potatoes, scrubbed
  2. 6 strips of bacon, cooked and chopped
  3. 1 sprig rosemary, stem removed and chopped up
  4. 1 cup shredded cheese (i used a blend of cheddar and colby jack)
  5. bacon grease
  6. salt and pepper
Instructions
  1. Dice up potatoes.
  2. Heat bacon grease in a fry pan and add diced potatoes. Add salt, pepper and rosemary. Fry until browned up, but not fully cooked.
  3. Add potatoes to a slow cooker 1-2 hours before the brunch is to start. Cover in cheese about 30 minutes before serving.
  4. Alternatively, if you don't want to finish in a slow cooker, boil potatoes first until soft but not mushy. Fry up until crisp. Add bacon and cheese and serve.
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